MICROWAVE semi-sweet chocolate in small microwaveable bowl on MEDIUM 2 min. or until chocolate is almost melted; stir until completely melted. Repeat, in separate bowl, with white chocolate. Stir half each of the nuts, cranberries and apricots into each bowl of chocolate.
DROP spoonfuls of the chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
REFRIGERATE 1 hour or until firm. Break into 24 pieces.
serving size = 1/24 recipe (27 g)